Glazed Tofu Sandwich

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From Deborah Madison's Inspired Vegetarian column in the May 2000 Cooking

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* Exported from MasterCook *

 

Glazed Tofu Sandwich

 

Recipe By : Cooking Light Magazine, May 2000, page 172

Serving Size : 4 Preparation Time :0:00

Categories : Sandwiches Soyfoods

Vegetables Inspired Vegetarian--Madison

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

14 ounces firm tofu -- drained

and cut into 8 slices -- (1/2-inch thick)

1 teaspoon olive oil

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 cup Worcestershire sauce

1/3 cup low-fat mayonnaise

1/3 cup chopped fresh basil

1 clove garlic -- minced

8 slices whole-wheat bread -- toasted

(1 1/2-ounces)

8 slices tomato -- (1/4-inch thick)

(about 8 ounces)

 

1. Place tofu slices on several layers of paper towels; cover with

additional paper towels. Let stand 5 minutes, pressing down

occasionally. Heat the oil in a large nonstick skillet over medium-high

heat. Add tofu, and saute 4 minutes. Turn slices over, and sprinkle with

salt and pepper, saute 4 minutes. Spoon Worcestershire sauce over tofu,

cook 30 seconds or until browned, turning once.

 

2. Combine mayonnaise, basil, and garlic. Spread mayonnaise mixture

evenly over each of 4 bread slices, layering each slice with 2 tofu slices

and 2 tomato slices. Cover with remaining bread slices.

 

Yield: 4 servings.

 

CALORIES 360 (27% from fat); FAT 10.8g (sat 1.8g, mono 3.7g, poly 4.4g);

PROTEIN 16.5g; CARB 51.9g; FIBER 5.4g; CHOL 0mg; IRON 8.4mg; SODIUM 939mg;

CALC 217mg

 

 

 

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